Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Lamb Recipes

Stuffings Recipes

Pork Roast with Corn Bread Oyster Stuffing

Pork Roast with Corn Bread Oyster Stuffing Recipe
1 Pork loin roast 5 to 7 lb 2 tb Butter 1/2 c Onion chopped 1/2 c Celery chopped 2 Cloves of ga...

read more

Rack Of Lamb w Chanterelles Lentils In a Port Wine Sauce Recipe

Rack Of Lamb w Chanterelles Lentils In a Port Wine Sauce recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Rack Of Lamb w Chanterelles Lentils In a Port Wine Sauce recipe  PDF


1/2 c Honey
2 md Racks of lamb
1/4 c Fresh thyme, finely chopped
2 tb Butter
12 Chanterelle mushrooms
cleaned and diced Salt and pepper (to taste) LENTILS 6 sl Bacon chopped
1 Carrot chopped
1 Onion chopped
1/2 lb Lentils soaked for 2 hours,
and drained 1 qt Chicken stock (or as needed)
1 tb Fresh thyme, chopped
1/2 ts Salt
1/3 ts Pepper
PORT WINE SAUCE 1/2 c Shallots, finely sliced
1 lg Bottle Tawny Port
3 c Veal stock
Salt and pepper (to taste) Spread the honey evenly over the racks of lamb. Sprinkle on the thyme. Preheat the oven to 475 F. Place the racks of lamb in a baking pan and roast them for 15 to 18 minutes, or until they are golden brown and soft to the touch. Remove the lamb and let it rest. In a small skillet place the butter and heat it on medium high until it has melted. Add the chanterelle mushrooms and saut them for 3 to 4 minutes, or until they are tender. Season them with the salt and the pepper. Slice the racks of lamb between the bones. In the center of each of 4 individual serving plates place a portion of the Lentils. Spoon the Port Wine Sauce around them. Place the lamb on top of the Lentils. Place the mushrooms around the lamb. Lentils: In a medium large saucepan place the bacon and fry it on medium high heat for 1 to 2 minutes. Add the carrots and onions. Saut them for 3 to 4 minutes, or until they are tender and the bacon is brown. Add the
lentils, chicken stock, thyme, salt and pepper. Bring the liquid to a boil and then reduce it to a simmer. Cook the lentils for 1 hour, or until they are tender. Add more chicken stock if necessary. Port Wine Sauce: In a medium saucepan place the shallots and the Tawny Port. Heat them on medium low for 20 to 30 minutes, or until the liquid is reduced to 1/4. Add the veal stock and cook the ingredients for 20 to 30 minutes, or until the liquid is reduced to 1/4. Add the salt and the pepper, and stir them in. Strain the sauce.

Rack Of Lamb w Chanterelles Lentils In a Port Wine Sauce recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
212 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Rack Of Lamb w Chanterelles Lentils In a Port Wine Sauce recipe  PDF   Lamb recipes RSS   Thumsb up

2019 Best Cooking Recipes

New Recipes

Thai Pork Satay

New Cooking Recipes

WwExchangesWendys
WwExchangesWendys Recipe


Hamburgers and amp Sandwiches 1 ea Plain, Single hamburger 2 1/2P, 2B 1 ea Single Hamburger with Everything 1 1/2FA, 2 1/2P, 2B, 20C 1 ea Big Bacon Classic 1 1/2FA, 3 1/2P, 1/2V, 2 3/4B, 85C 1 ea Jr. Hamburger 1 1/2P, 2B 1 ea Jr. Cheeseburger 2P, 2B, 10C 1 ea Jr. Bacon Cheeseburger 1 1/2FA, 2P, 1/2V, 2B, 60C 1 ea Jr. Cheeseburger Delu e 1 1/2FA, 2P, 1/2V, 2B 1 ea Grilled Chicken 2P, 1/2V, 2B 1 ea Breaded Chicken Sand. 3FA, 2P, 1/2V, 2 1/2B 1 ea Chicken Club Sand. 3FA, 2P, 1/2V, 2 1/2B, 70C FRENCH FRIES 1 ea Small fre...

Cooking Magazines: Baked Potato Recipes » January 2019   Baked Potato recipes RSS   New

Dish Of The Day

Asparagus and Bulgur

Asparagus and Bulgur Recipe
3 oz Asparagus cut into 1/2 inch pieces 3 oz Bulgur cooked 1 tb Sunflower oil 1/4 ts Thy...
read more

Category: » Asparagus Recipes

View more dishes

>